Traditional Pot Roast of Housekeeper’s Cut with Winter Vegetables

Serves 6-8


1 tablespoon extra virgin olive oil or rapeseed oil

2 kg housekeeper’s cut

4 small whole onions or shallots, peeled 500g carrots, peeled and cut into large chunks

500g parsnips, peeled and cut into large chunks

2 heads of garlic

a few sprigs each of fresh parsley and thyme

250 ml beef or chicken stock

sea salt and pepper


  1. Preheat oven to 150°C/fan 130°C/ gas mark 2.
  2. heat the oil in a heavy casserole dish and brown the meat on all sides
  3. Add the vegetables, garlic, herbs and stock. Season and cover wth foil and a tight-fitted lid.
  4. Place in the oven and cook for 21/2-3 hours or until tender. Slice the meat and serve with the vegetables and cooking juices
  5. An accompaniment of champ, colcannon or horseradish would be delicious.